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Ingredients

How to make it

  • Let wild rice sit in cold water for at least 15 minutes before cooking.
  • Saute onion and carrot with butter for 5 minutes and then add mushroom.
  • Stir until onion is soft.
  • Add wild rice and barley and stir for a couple of minutes.
  • Pour in stock then add salt and pepper.
  • Bring to a boil then cover and simmer on low for 1 hour.
  • Roast pine nuts in a toaster oven on a non-stick frying pan then allow to cool.
  • When rice is cooked add parsley lime zest and pine nuts.
  • Fluff rice with a fork before serving.

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